RICKY LAUDICO, Marvin Agustin and Raymund Magdaluyo of the Sumo Sam restaurant concepts group are known for their success in managing restaurants—currently 50 and counting.
Laudico manages Sumo Sam (27 branches), John and Yoko (two branches), Mr. Kurosawa (two branches), Akira (three branches), Boqueria (one branch), Dekada (two branches), Banzai (one branch), Balboa (two branches), Wolf and Fox (one branch), Bida (one branch) and Teddy’s Bigger Burgers (two branches).
Recalling the establishment of Sumo Sam in 2005, Laudico said they had an immediate success as people came in droves to their first branch at the Shangri-La Mall. Of the 50 stores, the majority are company- owned, while the rest are franchises.
He said the group already developed vision for Sumo Sam. “We want Sumo Sam to be the lunch destination because it has been strong with the lunch crowd,” said Laudico in a recent one-on-one interview in their Sumo Sam branch at the Power Plant Mall.
“We saw a window of opportunity in the market when we observed many Filipinos patronize Japanese restaurants. At that time, the customers had limited choices because most of the Japanese restaurants were grouped in the A-market. We were thinking that Filipinos must have a place to eat good Japanese food at affordable prices. We also stressed the importance of ambiance that takes care of the five senses,” Laudico said.
To ensure the loyalty of their customers, Laudico and his team made sure the prices of their dishes are steady, but with quality maintained. “Innovation is also very important in this business to ensure the quality of our products,” Laudico said.
“I think I go to Japan every quarter along with my partners and sometimes, individually, to observe the latest styles and trends in Japanese cuisine,” he added.
Laudico said the team developed a family-oriented concept for Sumo Sam because of the Filipinos’ penchant to go out as a group, especially on weekends. “We made sure there’s always a good authentic dish for every member of the family.”
Aware that they are in a very competitive industry, Laudico and the team are regularly inviting their Japanese partners to the country as part of their constant upgrading of their menu, such as tonkatsu, sukiyaki, kyosa and ramen, among others. “We know our clients would like to say nice things on Sumo Sam because it has variety compared to the competition,” he stressed.
Handling 18 brands obviously is not a walk in the park. Laudico said he practically works all the time that he “breathes and lives Sumo Sam.”
“I try to integrate my daily experiences with Sumo Sam when I meet with different people,” he said.
Furthermore, Laudico said there must always be passion to ensure you enjoy the things you are doing. “You must also be able to roll with the punches,” he said.